Kodava Brest

Ingredients

Kodava Brest differs from the original Paris-Brest in its choice of filling. While the original French dessert features a praline cream filling, Kodava Brest replaces it with a rich and creamy coconut filling. This adaptation infuses the dessert with the distinct flavors of Kodava cuisine, creating a unique and delightful fusion. We alse have the original recipe for Paris-Brest, so you can check it out.

• For the choux pastry: For the choux pastry:
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 cup (113g) unsalted butter 1/2 cup (113g) unsalted butter
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 4 large eggs 4 large eggs
• For the coconut cream filling: For the coconut cream filling:
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract
• For garnish: For garnish:
• 1/2 cup (40g) toasted coconut flakes 1/2 cup (40g) toasted coconut flakes

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 15g
• Carbohydrates (total, sugars): 30g, 15g
• Protein: 5g
• Fiber: 1g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a saucepan, bring water, butter, and salt to a boil. Reduce heat to low and add flour. Stir vigorously until the mixture forms a ball.
3. 3.
   Remove from heat and let the dough cool for a few minutes. Gradually add eggs, one at a time, beating well after each addition until the dough is smooth and shiny.
4. 4.
   Transfer the dough to a piping bag fitted with a large round tip. Pipe a ring shape onto a baking sheet lined with parchment paper.
5. 5.
   Bake for 25-30 minutes or until golden brown. Remove from the oven and let cool completely.
6. 6.
   In a saucepan, combine coconut milk, sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens.
7. 7.
   Remove from heat and stir in vanilla extract. Let the coconut cream filling cool completely.
8. 8.
   Once the choux pastry and coconut cream filling are cooled, slice the pastry ring in half horizontally. Fill the bottom half with the coconut cream filling and place the top half back on.
9. 9.
   Garnish with toasted coconut flakes.
10. 10.
    Serve chilled and enjoy the delightful flavors of Kodava Brest.

Treat your ingredients with care...

• Coconut milk — Make sure to use full-fat coconut milk for a rich and creamy filling.
• Toasted coconut flakes — Toast the coconut flakes in a dry pan over medium heat until golden brown for added flavor and crunch.

Tips & Tricks

• To achieve a light and airy choux pastry, make sure to beat the eggs into the dough thoroughly.
• If you prefer a stronger coconut flavor, you can add a few drops of coconut extract to the coconut cream filling.
• For a variation, you can sprinkle some finely chopped roasted cashews on top of the garnished Kodava Brest.
• If you don't have a piping bag, you can use a ziplock bag with the corner snipped off to pipe the choux pastry.

Serving advice

Serve Kodava Brest chilled for the best taste and texture. It can be enjoyed as a delightful dessert after a Kodava feast or as a special treat for any occasion.

Presentation advice

To enhance the presentation, dust the top of the Kodava Brest with powdered sugar before garnishing with toasted coconut flakes. Serve on a decorative platter or individual dessert plates for an elegant touch.